Scallops
Kabocha-Barley Jook and Fresh Origins Petite Watercress Red
Chef Dave Park of Jeong | Chicago
Adapted by StarChefs | december 2022
INGREDIENTS:
Kabocha Purée:
170 grams kabocha, peeled and thinly sliced
75 grams heavy cream
25 grams unsalted butter
5 grams salt
5 grams sugar
Kabocha-Barley Jook:
75 grams unsalted butter
50 grams brunoise shallots
100 grams diced shiitake mushrooms
75 grams doenjang
225 grams barley
900 grams vegetable stock
Salt
To Assemble and Serve:
3 U-10 scallops, cleaned and trimmed
Salt
5 grams sesame oil
Fresh Origins petite watercress red
METHOD:
For the Kabocha Purée:
Heat the water bath of an immersion circulator to 185°F. In a vacuum bag, combine all the ingredients and seal. Cook sous vide 1 hour. Strain mixture into a non-reactive container, reserving poaching liquid. Transfer kabocha to a Vitamix blender with 1 tablespoon of reserved liquid. Blend on high speed until smooth, adding additional reserved liquid if needed to achieve desired consistency. Transfer to a non-reactive container and reserve.
For the Kabocha-Barley Jook:
In a stock pot over medium high heat, melt better. Add shallots and sweat, then season with salt. Once shallots are translucent, add shiitakes and cook until tender. Add doenjang and cook 1 minute. Add barley and cook additional 1 minute. Reduce heat and add vegetable stock until it fills about ¾ of the pot. Let simmer until barley is cooked through and soft, but still has a good chew. Use water to adjust consistency if needed. Remove from heat and fold in 100 grams Kabocha Purée. Transfer to a non-reactive container and reserve.
To Assemble and Serve:
On a work surface, season dry scallops with salt. Let sit 20 minutes at room temperature. In a small pan, heat Kabocha-Barley Jook. Add sesame oil and mix well; keep warm. In a pan over medium high heat, sear scallops just until warmed through. Spoon 4 ounces Kabocha-Barley Jook in the center of a small serving bowl. Lay scallops around the mixture. Garnish with watercress and serve.
